Cuisine
Time
30 mins mins
Servings
3-4 people
For the Rice:
For the Dressing (Nam Budu):
For the Salad:
Prepare the Blue Rice
Steep dried butterfly pea flowers in boiling water for 5–10 mins until deep blue. (Use a reusable teabag for easy removal!)
Let the coloured water cool slightly. Pour over washed jasmine rice. The water line should be about a fingernail’s width above the rice.
Cook as normal: bring to boil, simmer for 10 mins, then rest off the heat (lid on) for 10 mins.
TIP: No butterfly pea flower? Boil red cabbage, add a pinch of baking soda to the purple water, and voilà – blue!
